Kira Collings is bar supervisor of Fireside and Hill in Park Metropolis, UT.
Touring has all the time been a ardour of mine. For my first solo journey, on the age of 19, I booked a one-way ticket to Thailand. I spent two months exploring the “land of smiles” and immersing myself within the nation’s stunning environment. I felt so welcomed by the individuals and was mesmerized by the tradition and meals.
After lengthy, scorching days of using motorbikes, exploring temples and consuming copious quantities of spicy curry, I’d seek for a road cart promoting these distinctive watermelon smoothies. They have been made with contemporary watermelon, pureed with ice, lime, cream and what all the time appeared like a secret ingredient that I may by no means determine.
As I began brainstorming cocktails for our menu at Fireside and Hill, the thirst-quenching Thai watermelon smoothies have been the very first thing that crossed my thoughts. I wished to deliver a little bit little bit of my travels again to Utah and provide our friends with a uniquely refreshing summer season drink.
I began by constructing a house-made watermelon cordial with a Thai basil easy syrup and a lemongrass tincture. I wished the cocktail to have crowd attraction, so I made a decision on tequila because the spirit.
That led me to drop the lemongrass and swap it for chipotle bitters to enrich the tequila. Then so as to add a pop of colour, I garnish it with Mexico’s nationwide flower — dahlias — thus the Tijuana Handshake was born.
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This cocktail is mild and refreshing at first sip, you then choose up notes of Thai basil mixing with the agave from the tequila, ending with the hearth of the chipotle bitters behind your throat.
Tijuana Handshake
- 1 ½ oz. El Jimador reposado tequila
- ½ oz. El Jimador silver tequila
- ½ oz. Contemporary lime juice
- 2 oz. Home-made watermelon cordial
- 5 dashes Chipotle bitters
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Mix all elements and shake to sit back.
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Pressure over a big ice dice to reduce dilution.
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Garnish with a lime and a dahlia.
For Watermelon cordial: 1 medium-sized watermelon, 1 quart of Thai basil easy syrup, 3 bar spoons of citric acid, 1 oz. grenadine (for colour).
Reduce watermelon and puree it in a blender. Then pressure the watermelon puree. Stir in basil easy syrup, 3 bar spoons of citric acid, grenadine and stir all of it collectively. Will hold it for as much as 10 days within the fridge.
In search of extra What I’m Ingesting Now? Take a look at Ilya Romanov and the Small Discuss, Kira Webster and the Quiet Evening Thought, Jeff Rogers and the Unique Home Martini, Roberto Colombi and the Marche Bianco “Coccio” 2018, and Matt Hungerford and the Golden Pineapple, amongst others.
